Ingredients
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2 tbsp canola oil
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1 (10 oz) container mirepoix (diced mixed onions, carrots and celery)
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1 (9 oz) pkg diced tri-color peppers
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3 tbsp all-purpose flour
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3/4 tsp Cajun or Creole seasoning
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2 (8 oz) bottles clam juice
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1 (14.5 oz) no-salt-added diced tomatoes, drained
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1 (16 oz) bag frozen cut okra, thawed
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1 lb frozen raw peeled, deveined extra-large shrimp, thawed
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1 (8 oz) pkg lump crabmeat, picked over
Steps
1
In a large Dutch oven, heat oil on medium-high. Add the mirepoix and peppers. Cook 6–8 min., until softened, stirring often. Sprinkle in the flour and cook 2 min., until mixture is golden, stirring and scraping with wooden spoon constantly.
2
Stir in the Cajun seasoning, clam juice, ¾ cup water, tomatoes, and okra. Heat to a boil on high. Reduce to simmer and cook 10 min., until vegetables are tender. Season with salt and pepper.
3
Stir shrimp into mixture and cook 3 min., until just cooked through. Add the crab and cook 1 min., until heated through. Divide among bowls.
Tips
Serve over white long-grain rice with some Louisiana-style hot sauce and thinly sliced green onions.
